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jlawson

member

Recent Reviews


Re:Spanish Honey-Cumin Roast Chicken with Apricots & Olives

We make this all of the time. I increase the amounts of the ingredients (to approximately double) in the marinade because I like it to be more saucy. I serve it over a small, ball-shaped toasted pasta called "fregola" which comes from Sardinia. It's a great combination.


Posted: 07:48 pm on November 19th 2008

Re:Herb-Marinated Skirt Steaks

Please see the review of this dish attached to the salsa verde recipe listed as a "related recipe".


Posted: 06:05 pm on August 22nd 2008

Re:Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche

I'm not sure why, but when I made this cake it had a strange "artificial" taste. My husband jokingly asked if I was trying to poison him! I think it might have been due to the raspberries, because I made a different recipe for a cake with raspberries and peaches the next time, and it had a similarly unpleasant taste as well. The texture of this cake was good, however, and it looks beautiful.


Posted: 12:15 pm on August 22nd 2008

Re:Grilled Tandoori-Style Chicken Thighs

I love this recipe, and make it every two weeks or so. I skewer the chicken into kebabs, and I always serve them with grilled corn on the cob, juicy heirloom tomatoes, warm pita bread, and grilled eggplant topped with feta cheese, mint, cilantro, and a cumin-lemon vinaigrette (the recipe for which can be found in the same issue or here, online). The whole meal goes so well together, we can never figure out what to eat first because it's all so delicious!


Posted: 12:08 pm on August 22nd 2008

Re:Grilled Top Sirloin

I've made this steak several times, and it always turns out perfectly. The author's right about salting the meat the night before; the finished steak has so much flavor. My guests always rave about the braised shallots. I like to serve this with a "salad" made with roasted red and yellow peppers, heirloom tomatoes, and kalamata olives with a sherry vinaigrette. We sometimes have leftover steak and shallots and, when we do, I use them the next morning in a breakfast omelet. Delicious!


Posted: 11:59 am on August 22nd 2008

Re:Pesto-Style Salsa Verde

I love serving this dish for guests, because it's impressive, yet it allows me to prepare much of the meal ahead of time so that I don't spend all of my time in the kitchen. In the past, I've occasionally had to make this with a cut of meat my butcher calls "flap meat" (he says it's often used for fajitas), because skirt has not always been available. Both cuts of meat have turned out well. I always serve this in the summer months when juicy heirloom tomatoes are available, because they are such a great partner for the salsa verde. Also, I usually have a little of the salsa verde left over. I freeze it for future use on grilled swordfish steaks, and it's divine.


Posted: 11:48 am on August 22nd 2008

Re:Lemony Moroccan-Style Chicken Kebabs

I have been making these kebabs at least two or three times each month since the recipe first came out. We only skewer the meat, however, omitting the vegetables and couscous. Also, in the interest of health, we sometimes use chicken tenders or regular breast meat instead of thighs, and they still taste great. I like to serve them with a simple Greek salad and warm pita bread; the flavor of the marinade and yogurt sauce works really well with juicy heirloom tomatoes, crisp cucumbers, and briny feta. Enjoy!


Posted: 11:40 am on August 22nd 2008